Boston Cream Pie

My brother requested a Boston Cream Pie for his birthday cake this year and I was the lucky baker. Although, I've never made Boston Cream Pie before, I have made Boston Cream Pie Cupcakes. In college this was one dessert I always looked for in the dining hall because it was always superb, be aware that this recipe has a lot of down time.

This recipe comes from Food Network.

-1 box yellow cake mix

Pastry Cream
-2 cups whole, 2 percent fat, or 1 percent fat milk
-1/2 vanilla bean, split lengthwise, seeds scraped out
-6 egg yolks
-2/3 cup granulated sugar
-1/4 cup cornstarch
-1 tablespoon unsalted butter

-8 ounces semisweet chocolate
-1 cup heavy cream, boiling

Make cake according to package directions, this can be done at any time, but you will want the cake to be cool before adding the pastry cream and ganache.

Pastry Cream:

Heat the milk and vanilla bean in a pan on medium heat, once it reaches a boil remove the pot from the heat and let sit.

Whisk together the egg yolks and sugar.

It will look something like this.
Add the cornstarch, whisk again. 
Add 1/4 cup of hot milk to the yolk mixture, whisk together.
Add the rest of the hot milk.

Pour the mixture through a strainer back into the empty saucepan.
Cook over medium heat, constantly whisking, until the cream is thick and boiling.
Remove from the heat and stir in the butter.
The custard needs to chill for at least two hours, but can be made 24 hours ahead of time (which is what I did and everything turned out fine).
Cover with plastic wrap touching the top (like you would do for pudding).

When you're ready to assemble, place a layer of cake, then add the pastry cream.

Top with the second layer of cake. Then pour chocolate ganache over the cake and pastry cream.

To make the ganache, bring the cream to boil, gradually stir into the chocolate until it is smooth and melted. Be careful! Boiling cream splashed up on my face and one point and it was no fun, add gradually and stir carefully!

Everyone loved this! Overall it wasn't very difficult to make because I was able to spread out all of the steps to make it three separate times. The pastry cream alone is worth using this recipe, with the cake and ganache the cream was so delicious. It was sweet, without being too sweet and a really great consistency.


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